Description
Indulge in the perfect combination of rich chocolate and robust espresso with these Double Chocolate Espresso Muffins. Each bite offers a delightful balance of deep cocoa flavor and the invigorating essence of coffee, making these muffins an ideal treat for breakfast or a satisfying snack. Whether you’re enjoying them with a cup of coffee or as a sweet afternoon pick-me-up, these muffins are sure to please.
Ingredients
1 1/2 cups all-purpose flour, spooned and leveled
1/2 cup unsweetened cocoa powder, sifted (Dutch process recommended)
3/4 tsp baking soda
1 tsp baking powder
1/2 tsp kosher salt
3 tbsp freshly brewed espresso, cooled slightly
1 1/2 tsp vanilla extract
3/4 cup granulated sugar
2 large eggs, room temperature
1 cup low-fat buttermilk, room temperature and stirred with a fork
8 tbsp (1 stick) unsalted butter, melted and slightly cooled
3/4 cup semisweet or dark chocolate chips, divided (use mini or regular)
Confectioner’s sugar for dusting (optional)
Instructions
Preheat oven to 425°F (220°C).
Line 2 muffin tins with paper liners, spacing muffins out if possible.
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, mix together cooled espresso, vanilla, sugar, eggs, and buttermilk.
Stream the cooled butter in and whisk to combine.
Add the dry ingredients, stirring with a wooden spoon or spatula until barely combined and a few streaks of flour remain. Do not overmix.
Gently stir in the chocolate chips, setting aside 3-4 tbsp of chocolate chips for the tops of muffins if desired.
Using an ice cream scoop, divide the batter evenly amongst the muffin cups, filling each to the top.
Bake for 5 minutes at 425°F (220°C), then reduce the temperature to 350°F (175°C) and bake for an additional 10-12 minutes, checking that a toothpick comes out clean before removing from oven.
When done baking, immediately place a few of the remaining chocolate chips on top of each muffin. They will melt as the muffins cool.
Cool for 5-10 minutes in a draft-free area and then remove muffins from the pan to cool completely on a wire rack.
Dust with confectioner’s sugar before serving, if desired.
- Prep Time: 15 minutes
- Cook Time: 17-20 minutes
Nutrition
- Calories: 275